Grilled Steak and Chimichurri

I have an excess of parsley in my garden and decided to make chimichurri sauce. It originates from South America and is very popular in Argentina, where they serve it with steak. I can think of nothing nicer than a healthy sauce and caprese salad with a rump steak straight off the grill.

1 cup of Italian parsley
2T fresh oregano
2 cloves of garlic
1/2 cup of olive oil - I use one I have infused with lemon rind for extra flavour
3T red wine vinegar
1/4t red pepper flakes or chilli flakes
1t sea salt
generous grind of black pepper

Combine all the ingredients in the food processor until smooth. Serve in a pretty glass jug. This recipe can be made in advance.
Serve with grilled steak and a Caprese salad made of sliced tomato, mozzarella and fresh basil.

Tip: Add olives or anchovies for a different taste, but add only 1/4t salt to compensate for the saltiness of these. Serve with pasta.
Add some Parmesan and pine nuts for a pest take on this sauce.

This is also a great way to garnish soup, especially potato. Just swirl it in!

Banting : perfect for you!